Foodservice Equipment Repair & Maintenance offers care and maintenance tips for foodservice equipment to help foodservice professionals extend the service life of equipment as well as guidelines for disposing and replacing units.
Refrigerated prep tables are used to prepare and store ingredients for menu items and are a key piece of equipment for production.
When taken care of properly, refrigerated prep tables can provide many years of service. Yet, there are signs that may indicate the unit has reached the end of its service life.
Although refrigerated prep table ratings are for 1/3-size pans, these units can hold different configurations of various pan sizes.
Refrigerated prep tables offer foodservice operators convenient cold storage along with space where they can prep a variety of raw ingredients for such menu items as salads, sandwiches and pizza. Culinary staff can slice, dice and chop ingredients before combining them with other items in this space.
Microwaves are simple units that require minimal maintenance. Still, there are steps operators can follow to prolong the service life of these units.
While some units from the 1970s remain in use, the typical service life for a microwave oven is about 2,500 hours. A number of signs will signify that a microwave may need replacing.